Eggplant Szechuan Style Recipe

Eggplant Szechuan Style recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

6 Chinese eggplants (about 1
1/2 pounds) 1 tb Soy sauce
1 tb Sugar
1/4 c Chicken stock
5 tb Peanut or corn oil, or more
if needed 2 ts Ginger, fresh peeled and amp
grated 1 tb Garlic minced
1/4 ts Dried red chile flakes
1/4 c Water chestnut peeled and amp
chopped (preferably fresh) 3 Scallion trimmed and amp chopped
1 1/2 tb Red wine vinegar
1 tb Asian sesame oil
1 tb Toasted sesame seeds, for
garnish Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually e plodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus. Cut eggplant into 1/2 inch wide by 2 inch long strips. Mi together soy sauce, sugar and chicken stock. Set aside. Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add half of the eggplant. Saute, stirring constantly until seared and wilted, about 5 minutes. Remove to a plate. Cook remaining eggplant, adding more oil if needed. Transfer to plate. Set aside. Heat a wok or skillet over medium high heat. Add remaining 1 tablespoon oil, the ginger, garlic and chile cook gently but do not brown. Add water chestnuts and half of the green onions stir fry for 5 seconds. Increase heat to high, add reserved soy sauce mi ture and
the eggplant. Toss quickly over high heat until the sauce is reduced and absorbed into eggplant, 1 to 2 minutes. Fold in vinegar and sesame oil. Remove to a serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold.

Eggplant Szechuan Style recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0

223 people have voted

Last Reviewed on 2018-09-22